Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
668
Calories
56g
Protein
5g
Fat
100g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 chicken, cooked, skinned, boned and cut into small cubes
- 3 cups cooked rice
- 2 cans (11 ounces each) mandarin oranges, drained
- 1/2 medium-size red onion, sliced
- 1 rib celery, thinly sliced
- 3/4 cup plain yogurt
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1/3 cup chopped dry roasted peanuts
- =
Directions
1
Combine chicken, rice, oranges, onion and celery in large bowl; cover and refrigerate until chilled.
2
Combine yogurt, honey, lemon juice, curry and salt in small bowl; stir until well combined. Cover and refrigerate until chilled. To serve, pour dressing over salad; toss gently. Sprinkle with peanuts.
Recipe sourced from
fandom